Emulsifiers and/or Extruded Starch in the Production of Breads from Cassava. I.
Defloor, C. De Geest,M. Schellekens, A. Martens, and J. A. Delcour.
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Prediction of Physical Dough Properties from Glutenin Subunit Composition in Bread Wheats: Correlation Studies.
R. B. Gupta, F. Bekes, and C. W. Wrigley.
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Gas Retention of Different Cereal Flours.
H. He and R. C. Hoseney.
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Isolation of Gluten and Starch from Ground, Pearled Wheat Compared to Isolation from Flour.
Q. Zhuge, J. N. Persaud, E. S. Posner, C. W. Deyoe, P. A. Seib, and D. S. Chung.
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Effect of Image Resolution on Insect Detection in Wheat Radiographs.
P. M. Keagy and T. F. Schatzki.
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A Simple, Rapid Method to Measure Wheat Hardness by Grinding Time and Speed Reduction in a Micro Hammer-Cutter Mill.
Y. V. Wu and T. C. Nelsen.
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Oscillatory Rheometry of Starch-Water Systems: Effect of Starch Concentration and Temperature.
L. M. Hansen, R. C. Hoseney, and J. M. Faubion.
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Glutamate Dehydrogenase Activity and Isoenzymes, Protein, and Soluble Amino Acids in Developing Grains of High and Low Protein Rice.
B. B. Nanda, P. C. Mali, and S. B. Lodh.
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Steamed Bread. III. Role of Lipids.
Y. Pomeranz, M. Huang, and G. L. Rubenthaler.
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Classification of Wheat Kernels Using Three-Dimensional Image Analysis.
W. H. Thomson and Y. Pomeranz.
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Identification of Modified High-Lysine Maize Genotypes by Reversed-Phase High-Performance Liquid Chromatography.
J. W. Paulis, J. A. Bietz, R. J. Lambert, and E. M. Villegas.
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Fatty Acid Composition of Selected Buckwheat Species by Fluorometric High-Performance Liquid Chromatography.
W. Tsuzuki, Y. Ogata, K. Akasaka, S. Shibata, and T. Suzuki.
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Glycine Derivatives as the Source of Carbon Dioxide in Cake Formulations.
J. A. Delcour, C. DeGeest, R. C. Hoseney, and K. Shelke.
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Comparison of the Effects of Microwave and Conventional Cooking on Starch and /8-Glucan in Rolled Oats.
S. H. Yiu, J. Weisz, and P. J. Wood.
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Nutrient Distribution in Five Perennial Grain Species Exhibited by Light and Scanning Electron Microscopy.
D. W. Irving, J. L. Peake, and V. A. Breda.
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Isolation and Characterization of a-Amylases from Endosperm of Germinating Maize.
D. A. Warner, M. J. Grove, and C. A. Knutson.
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Removal of Sprouted Kernels from Hard Red Spring Wheat with a Specific Gravity Table.
R. Tkachuk, J. E. Dexter, and K. H. Tipples.
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Effect of Solvent Extraction, Environment, and Genetic Background on Differentiating Rice by Reversed-Phase High-Performance Liquid Chromatography.
G. L. Lookhart, B. 0. Juliano, and B. D. Webb.
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Physical Properties and Processing Quality of Durum Wheat Fractions Recovered from A Specific Gravity Table.
J. E. Dexter, R. Tkachuk, and K. H. Tipples.
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Moisture Adsorption of Damaged Wheat Starch.
C. Mok and J. W. Dick.
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Response of Starch of Different Wheat Classes to Ball Milling.
C. Mok and J. W. Dick.
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Effect of the Hard-to-Cook Defect and Processing on Protein and Starch Digestibility of Cowpeas.
Y.-H. Tuan and R. D. Phillips.
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Characteristics of Extruded Mixtures of Cornmeal and Glandless Cottonseed Flour.
M. E. Camire, C. C. King, and D. R. Bittner.
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Endogenous Factors Affecting Protein Digestibility in Buckwheat.
K. Ikeda, T. Sakaguchi, T. Kusano, and K. Yasumoto.
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Removal by Specific Gravity Table of Tombstone Kernels and Associated Trichothecenes from Wheat Infected with Fusarium Head Blight.
R. Tkachuk, J. E. Dexter, K. H. Tipples, and T W. Nowicki.
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NOTE: High-Fiber White Flour and Its Use in Cookie Products.
G. S. Ranhotra, J. A. Gelroth, and G. J. Eisenbraun.
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NOTE: Distribution of Fungal Biomass Among Fine Bran, Coarse Bran, and Flour from Wheat Stored at Four Different Moisture Levels.
J. Schnirer.
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NOTE: Nutrient Content and Retention During Milling of Brown Rices from the International Rice Research Institute.
C. P. Villareal, J. W. Maranville, and B. 0. Juliano.
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